Q: I am moving from NYC to Houston, Texas, but my belongings will be in storage in Texas for about three weeks. I have a great number of spices and terrific grains from my winter CSA that I know I won't finish before the big move.
Q: I bought anchovy paste for a recipe and now I have no idea what else to use it for. I know it works in Caesar salad dressing and puttanesca, but what else? Also, how long does it last in the fridge? (I have the tube kind.) Thanks!
Q: At the age of 60, I became allergic to shellfish and legumes including peanuts and soy. I love to cook Asian food, but most recipes call for soy sauce, which I cannot eat. Do you have a good substitute for soy sauce that I can use in my cooking?
Q: Can I use loquat fruit to make vinegar? I have read you can use peaches and apricots, but I'm not sure about loquats. I have a huge 70- to 80-year-old tree in my front yard and need a few ideas on how to use this fruit.
Q: I received a package of chipped beef in my CSA this week. I've heard of creamed chipped beef, which is usually served on toast, but I have no idea what else I can do with this beef. Any suggestions?
Q: I have the white residue on my dishes after using the dishwasher. I was reading the advice from readers and will try the vinegar next. I have had the water tested ... we don't have hard water. I have cleaned the dishwasher running a dishwasher cleaner and tried vinegar.